This recipe is one of Stuart’s favourites. It was originally in a Slimming World book called Taste of Asia that is no longer in print I believe. It not only looks good but is really quite straight forward to make too. Full of colour and just as tasty reheated it could become one of your family favourites. I have made it with Quorn before too and it really is as simple as swapping the chicken to Quorn. As it doesn’t take as long to cook Quorn though I would just omit the initial step of cooking the chicken and just add it later on in the recipe when you re-add the chicken.
1 syn per person on Slimming World if cooked according to below recipe.
Malaysian Red Pepper and Chicken Curry with Pilau Rice (Slimming World Low Syn)
In a medium saucepan place rice, boiling water, cinnamon stick and pilau rice seasoning and place over a medium heat. Bring to the boil the leave to simmer for 25 minutes or until all water is absorbed and rice looks cooked.
In a large bowl whisk the stock, soy sauce, tomato puree, cider vinegar, sweetener, curry powder and cornflour and set aside.
Spray a large frying pan with the low calorie cooking spray and place over a high heat. Add the chicken and stir fry for 6-8 minutes until just cooked through. Transfer to a plate and keep warm.
Wipe out the pan with kitchen paper and re-spray with low calorie cooking spray. When hot, stir fry the peppers for 2-3 minutes then stir in the ginger and stir fry for a further 30-40 seconds.
Pour in the stock mixture, return the chicken to the pan and add the onions and tomatoes.
Cook, stirring continuously, for 10-12 minutes until the sauce has thickened and the chicken is hot.
Scatter over the spring onions and serve the rice which should be done around the same time immediately.